roasted tomatillo salsa recipe

Roasted Tomatillo Salsa – Canning Recipe

roasted tomatillo salsa
I found out earlier this year I have this love for Tomatillos. They’re a sweet Mexican fruit, sort of like tomatoes but not.. They’re used in a lot of Mexican and latin dishes, and I never knew what that taste really was – until I made Tamales… I made the sauce to mix in the chicken and there it was – that wonderful taste. I’m smitten! I love the salsa, and I love them so much I’m growing them in my garden this year!

roasting tomatillos

Ingredients:

  • 6 cups tomatillos, roasted and chopped
  • 3 cups onions, chopped
  • 2 jalapeno peppers, chopped
  • 2 chili peppers, chopped
  • 6 garlic cloves, chopped
  • 1/2 cup cilantro, chopped
  • 1/2 cup lemon juice
  • 1 tablespoon salt
  • 1 teaspoon black pepper

Directions:

  1. Remove the husk and core from all of your tomatillos. Wash them well to remove the sticky residue. Place them on a cookie sheet lined with foil and place them under your broiler on high for 5 minutes.
  2. In a food processor chop your onion, garlic and peppers. I find cutting the hot peppers in half and scraping the seeds out removes a bit of the heat, but still provides the flavor. You should probably wear gloves due to the oils in them. Wash your hands well before touching your face or anything else after cutting up the hot peppers.
  3. Chop your roasted tomatillos in the food processor. Put them in juice and all in – they will still be hot so do them in batches.
  4. Combine all ingredients in a large pot & stir frequently over high heat until mixture boils. Reduce heat.
  5. Simmer 20 minutes.
  6. Add to prepared cans and process.

Canning Instructions: 

  1. Place 4 clean pint mason jars on a rack in your stock pot. Fill the jars and stock pot with cool water until it completely covers the top of the jars. Cover and put on medium heat. Simmer but do not boil.
  2. Prepare 4 lid sets, put the bands aside and put the flat lids in a small sauce pan and put on medium heat. Do not boil, but keep warm through the whole process.
  3. Prepare your salsa according to the directions above.
  4. Now, remove the jars from the warm bath. Tip them as you pull them out and pour the water back into the pan. Place them on a towel on the counter with the opening up. Do not dry them! Just put them down and put the funnel in. Ladle the hot salsa into each jar until there is about 1/2 inch of space in the top. Once all jars are full, take a plastic or wooden utensil and move it around to get extra air bubbles out.
  5. Take the small magnet tool and remove flat lids from their hot bath. Place over top of each jar. By hand screw on the collars, but not too tight! Remember some air still needs to get out of each jar.
  6. Place the jars back into the hot stock pot and replace the lid. Turn your temperature up to high. When it starts to do a rolling boil, start a timer for 20 minutes.
  7. After the jars have processed for 20 minutes, turn off the heat and remove the lid to the pan. Let cool for 5 minutes. Remove all the jars without tipping them and place them back on the towel. Remember – don’t towel them off!
This recipe is part of the Food Challenge with nine other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!
 
Roasted Tomatillo Salsa – Canning Recipe

Roasted Tomatillo Salsa – Canning Recipe

Ingredients

  • 6 cups tomatillos, roasted and chopped
  • 3 cups onions, chopped
  • 2 jalapeno peppers, chopped
  • 2 chili peppers, chopped
  • 6 garlic cloves, chopped
  • 1/2 cup cilantro, chopped
  • 1/2 cup lemon juice
  • 1 tablespoon salt
  • 1 teaspoon black pepper

Instructions

  1. Remove the husk and core from all of your tomatillos. Wash them well to remove the sticky residue. Place them on a cookie sheet lined with foil and place them under your broiler on high for 5 minutes.
  2. In a food processor chop your onion, garlic and peppers. I find cutting the hot peppers in half and scraping the seeds out removes a bit of the heat, but still provides the flavor. You should probably wear gloves due to the oils in them. Wash your hands well before touching your face or anything else after cutting up the hot peppers.
  3. Chop your roasted tomatillos in the food processor. Put them in juice and all in - they will still be hot so do them in batches.
  4. Combine all ingredients in a large pot & stir frequently over high heat until mixture boils. Reduce heat.
  5. Simmer 20 minutes.
  6. Add to prepared cans and process.
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Becky

Owner and Editor at Week99er
Becky is an interior designer, an adjunct professor, a foodie, a product reviewer and a gluten free blogger in Detroit, Michigan. Week99er is a family friendly site featuring products, events and recipes for your family. Contact her at [email protected]

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3 thoughts on “Roasted Tomatillo Salsa – Canning Recipe

  1. hope you see this tonight, I want to make this tomorrow morning. Is the measurement for tomatillos after or before roasting, ie 6 cups toms then roasted or 6 c after roasting

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